In a steamer over medium heat, cook the carrots for 7-8 minutes until tender, but still a bit crispy.

While the carrots cook, melt the butter in a cast iron skillet. Whisk the brown sugar into the butter and then add in 2 Tablespoons Kahlua. Simmer until the sauce bubbles.

In a separate bowl, combine the Kahlua and cornstarch until smooth. Stir in to the brown sugar mixture in the pan, and then add the salt. Whisk over a medium heat until the sauce thickens.

Drain the carrots and mix into the brown sugar/Kahlua sauce. Toss until all the carrots are coated. Serve immediately.